After eating some delicious leftover risotto from Carmelina (must go there in person soon), I had a craving to make my own. These days I lack the patience and moodfor baking, but I'm starting to enjoy cooking again and it is somewhat therapeutic. This is a pretty easy and straight forward recipe, but it does require about an hour to cook and constant standing in front of the stove.
Prep Time: 10 minutes
Cooking Time: 45 minutes
Yield: Serves 4-6
Adapted from simplyrecipes.com
Ingredients
1. Bring stock to a simmer in a saucepan.
2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes. Add the rice and stir to combine.
3. Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
Prep Time: 10 minutes
Cooking Time: 45 minutes
Yield: Serves 4-6
Adapted from simplyrecipes.com
- 2 Tbsp butter
- 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cut into half inch to inch pieces (2 cups = about 5 mushrooms. I used a combination of shitake and oyster)
- 2/3 cup brandy, vermouth or dry white wine (used white wine)
- 5-6 cups chicken stock (used 1 can + the rest water)
- 1/3 cup of peeled and minced shallots (used onion)
- 1 3/4 cups arborio rice
- 1/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 2 Tbsp chopped fresh parsley or chives (used thyme, the only herbs on hand - a completely different taste, very distinctive)
Method
1. Bring stock to a simmer in a saucepan.
2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes. Add the rice and stir to combine.
3. Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
4. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
Notes
- Texture: Rice turned out a bit too hard -- longer cooking time next time; better microwaved the next day
- Flavor: Strong taste of thyme, want something more creamy and more mushroom taste -- use more cheese and salt, cook the mushrooms longer
- Overall: Success, quite satisfied with this recipe!
